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Low Carb Raspberry & Cream Roulade

This recipe is a sweet variation based on the basic recipe for Low Carb Oopsies and is a great substitute for the traditional sponge cake base used when making a sweet roulade. Be sure to also try the Low Carb Tuna Roulade.

6 large eggs, separated
pinch of salt
250 g creamed cottage cheese or cream cheese
2.5 ml baking powder
15 ml gelatine powder (optional)
10 ml psyllium husks (optional)

250 ml cream, whipped
60 ml raw honey
250 g fresh raspberries (set a few good looking ones aside to decorate the cake)

  1. Line a 38 cm x 26 cm Swiss roll tin with baking paper (it should extend over the sides) and spray with non-stick cooking spray.
  2. Transfer the egg whites to a large mixing bowl and add the salt.  Set it aside.
  3. Transfer the egg yolks to a second mixing bowl and add the cheese, baking powder, gelatine powder and psyllium husks, if used.  Mix well.
  4. Beat the egg whites and salt with an electric hand mixer until very stiff.
  5. Gently fold the egg whites into the egg yolk mixture.
  6. Pour the mixture into the prepared tin, spread evenly and bake at 170 ºC for about 30 minutes or until just firm and very lightly browned.
  7. Remove from the oven and set aside to cool.
  8. To make the filling, whip the cream until stiff in a food processor and stir in the honey and raspberries.  Set it aside.
  9. Turn out the roulade onto a second sheet of  baking paper and carefully peel the baking paper from the roulade base.
  10. Spread the filling evenly over the base leaving 3 cm at the one short end of the base.
  11. Roll the base up carefully from the other end with the aid of the paper.
  12. Transfer the roulade to a suitable serving platter and wrap with clingfilm.
  13. Refrigerate for at least 30 minutes before serving the roulade whole garnished with whipped cream and raspberries.
  14. Alternatively, cut the roll into 2 to 3 cm thick slices, arrange the slices onto individual plates or a serving platter and garnish.

6 servings.